I have always had a particularly strange relationship with olives. While the rest of the kids my age snacked on potato chips and popcorn when they watched movies in the living room, I always had a small bowl of kalamata olives set on my lap. I love the briny flavor of olives, and when I discovered olive tapenade for the first time, I felt like my small bowl of olives underwent a very 'adult' upgrade.

Try this tapenade on toasted baguette rounds, as a pasta garnish, or as the perfect condiment on a roasted vegetable or portobello mushroom sandwich.

Vegan Olive Tapenade

(Makes 1 1/4 cups)

INGREDIENTS:

2 garlic cloves, peeled

1 1/2 cups kalamata olives, pitted

1 cup oil-cured black Greek olives, pitted

2 generous tablespoons capers

1/4 teaspoon dried thyme

1/4 cup fresh parsley

Lemon juice (I would begin with 1 tablespoon and then adjust to taste from there.)